Turkey Casserole

Ingredients

• 1 cup bread crumbs soft
• 5 tablespoons butter 
• 6 ounce mushrooms canned
• 1 cup celery diced
• 10.8 ounce cream of mushroom soup canned
• 6 tablespoons flour all-purpose
• 0.5  bell pepper green chopped
• 10.8 ounce milk canned
• 1  onion chopped
• 4 ounce pimento peppers chopped
• 6 servings salt to taste
• 1 cup cheddar cheese shredded
• 0.5 cup slivered almonds 
• 3 cups turkey diced cooked

Equipment

• frying pan
• oven
• whisk
• pot
• casserole dish

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
3. Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes.
4. Whisk flour into onion mixture until the butter and flour form a paste.
5. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
6. Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes.
7. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
8. Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.